A southern potato curry from the Chennai region. In Chennai, this would be served with rice, and in the north, with a flatbread. Dal and vegetables should be added to the meal.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Pour the oil into a medium pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chilies. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and onions. Turn heat to medium. Stir and fry the onions for about 3 minutes or until they have softened but not browned. Put in the tomatoes, coriander, cayenne, and garam masala. Stir for a minute. Add the potatoes and stir a minute. Now pour in 1 cup water and the salt. Bring to a boil. Cover, turn heat to low, and cook 15–20 minutes or until the potatoes are tender. Add the coconut milk and cilantro and stir them in.
